Award-winning blog – Living in rural Andalucia

An eggy-wonder

We’ve just eaten a wonderful frittata for lunch. Cherry tomatoes, cream cheese and parsley. It’s supposed to be made with basil, not parsley, but it’s too cold here for the pot of basil to over-winter and our local supermarket does not ‘do’ packet herbs. So… parsley. We ate the whole thing between us, without salad or bread. If you are less greedy, this amount will feed four people. It was a deep yellow thanks to the beautiful eggs we used, freshly-laid, a gift from Pablo. 3 spring onions, chopped
2 garlic cloves
12 cherry tomatoes
8 eggs
1 handful chopped fresh parsley
2 tbsp cream cheese

Add a large knob of butter to a large, ovenproof frying pan and cook the onions and garlic together, gently, for about five minutes. Stir occasionally. Add the tomatoes and cook for a further few minutes.

Beat the eggs and stir in the parsley. Season, add to the frying pan. Stir briefly, then cook for a couple of minutes until the bottom is set. Do not wait too long, or the bottom will burn. Add dollops of cream cheese around the pan. Bake in the oven at 180C/Gas 4 for 20 minutes or until set. [thanks to The Sunday Times Magazine for the original recipe, which we have adapted]